Swans Down 1-2-3-4 Pound Cake
Serves: 3
Ashlynn O'Reilly
1 January 1970
Based on User reviews:
50
Spice
48
Sweetness
54
Sourness
44
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
1 cup
Unsalted Butter2 cups
White Granulated Sugar4 large
Egg (room temperature)3 cup
Milk Whole2 tsps
Baking Powder1 tsp
Salt1 tsp
Vanilla Extract1 tsp
Almond ExtractDirections:
1
Preheat oven to 325°F
2
Butter and lightly flour 10 inch tube pan
3
Sift Swans Down Cake Flour, then lightly spoon 3 cups cake flour into measuring cup
4
Cream butter in large bowl
5
Gradually add sugar, creaming until light and fluffy
6
Sift the already sifted cake flour with baking powder and salt
7
Add eggs one at a time to creamed mixture, blending well after each addition
8
Add flour mixture alternately with milk and extracts, blending after each addition until smooth (do not overbeat as this will yield a dry cake)
9
Pour into prepared pan
10
Bake until tester inserted into cake comes out clean, around 1 hour and 25 minutes
11
Cool in pan 15 minutes on wire rack
12
Remove from pan and finish cooling on rack
13
Preheat oven to 325°F
14
Butter and lightly flour 10 inch tube pan
15
Sift Swans Down Cake Flour, then lightly spoon 3 cups cake flour into measuring cup
16
Cream butter in large bowl
17
Gradually add sugar, creaming until light and fluffy
18
Sift the already sifted cake flour with baking powder and salt
19
Add eggs one at a time to creamed mixture, blending well after each addition
20
Add flour mixture alternately with milk and extracts, blending after each addition until smooth (do not overbeat as this will yield a dry cake)
21
Pour into prepared pan
22
Bake until tester inserted into cake comes out clean, around 1 hour and 25 minutes
23
Cool in pan 15 minutes on wire rack
24
Remove from pan and finish cooling on rack
25
This recipe is made available as a courtesy by The Reily Foods Company
26
This recipe is made available as a courtesy by The Reily Foods Company